Limoncello Cake Recipe Learn like a Chef
My Limoncello Cake is zesty with Limoncello liquor in the recipe and icing. It enhances your morning routine between coffee sips.
– 1 cup sour cream
– 2 egg
– ¾ cup sugar
– ¼ cup vegetable oil
– 1 teaspoon vanilla extract
– 3 tablespoon Limoncello
– zest from 1 lemon
– 2 cups all-purpose flour
– 2 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup powdered sugar
– 4 tablespoon Limoncello
– lemon zest
Ingredient
1
Preheat oven to 350°F. Coat a bundt pan with cooking spray. In a separate basin, mix flour, salt, baking powder, and soda.
2
Sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest should be mixed well using a stand or hand mixer.
3
Subsequently, combine the dry ingredients with the wet components in the bowl and stir until well blended. Avoid over-mixing.
4
Pour the batter into the bundt pan and smooth the top with a spatula. Bake the bundt pan for 40 minutes until golden brown.
5
After allowing the cake to cool in the bundt pan for ten minutes, invert it onto a cooling rack to complete the cooling process.
6
While the cake cools, thoroughly combine the powdered sugar and Limoncello to create a smooth glaze.
7
Allowing the cake to cool completely is recommended before applying the glaze. Zest some lemon on the cake, cut it into slices, and dig in!
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